Preserving the health benefits of tea with HPP

Tea is one of the most highly consumed beverages worldwide. This aromatic drink is prepared by brewing the leaves of the tea plant, which health benefits have been widely explored. Long known to early civilizations, tea has been around for millennia. However, it was only in the 17th century that tea conquered Europe, and afterward, the rest of the world where it is enjoyed by billions of people. Convenient commercial tea-based beverages retain their natural and fresh taste with high pressure processing (HPP). HPP eliminates harmful and spoilage microorganisms present in these beverages while preserving sensory, nutritional and functional properties for an extended time.

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HPP and benefits of plant-based foods (PBF)

HPP gives consumers of all ages a plethora of healthy plant-based foods, going from consumer favorite guacamole and avocados, novel dips based out on cauliflower or nuts, or healthy fruit & vegetable puree snacks. Toddlers and children are also, where federal government agencies in the USA have approved HPP baby foods to fight malnutrition within low-income families.

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HPP combined with other food processing techniques

High Pressure Processing (HPP) is a non-thermal preservation technology that extends shelf life and ensures food safety, at the same time that sensory and nutritional attributes of fresh foods are retained. HPP is efficient inactivating microorganisms such as Listeria monocytogenes, Escherichia coli or Salmonella spp. Industrially applied and potential food processing techniques that can be used in combination with HPP to launch new products into the market are here discussed.

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Raw pet food – caring for their nutrition is caring for them

There is an increasing number of pet owners looking to feed their pets with raw food, also known as BARF diet, due to the perceived health benefits. High pressure processing (HPP) is a technology that allows the production of safe raw pet food while keeping its organoleptic and nutritious characteristics, without the addition of any artificial preservatives. As a result, the number of raw pet food products in the market is thriving, giving consumers a variety of healthy solutions to feed their pets.

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HPP technology, a guarantee for food safety in meat products

550 million people worldwide contract a foodborne infection (FI) every year, despite efforts made by governments, farms, industries and consumers to ensure food safety in products such as meat. High hydrostatic pressure (APH) or high pressure processing (HPP) is presented as a real strategic option for the fight against E. coli, Salmonella spp. and Listeria monocytogenes in this type of fresh or processed products.

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HPP in the food service industry

Food safety is one of the biggest concerns among food service companies. HPP technology is the appropriate solution for them due to its capability to inactivate different bacteria, yeasts and molds. Moreover, shelf life is substantially increased reducing food waste and optimizing food storage. It is applied in already packaged products, avoiding any kind of recontamination until the product is opened. Moreover, it preserves the original texture, flavor and nutritional value of the food without using any chemical additives. Read more to discover real cases of HPP in the food service industry.

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HPP Avocado and Guacamole: a non-stop growing segment

The development of avocado based products would not have been possible without High Pressure Processing (HPP), which allows producers to differentiate their product from competitors, in addition to considerably reduce the amount of rejected product. HPP technology completely reduces or avoids the use of chemical preservatives, achieving natural products and helping the producer to open new markets to market their HPP avocado products.

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Foodborne parasite control: the use of HPP to minimize infection risk

The risk of foodborne parasite infection is always present in the consumption of raw foods. Parasites are present all over the environment, representing a hazard for food safety in fresh produce, meat, seafood, dairy products, etc., with infection symptoms ranging from gastrointestinal discomfort to life threatening conditions. That is why parasite control capability of HPP plays a relevant role. Scientists and health authorities estimate that parasite outbreaks largely go unnoticed due to difficulties associated with detection and diagnostic techniques. As in the case of many foodborne pathogens, available scientific studies suggest that HPP is a viable way to minimize risk associated with parasites, while providing consumers the unique experience of tasting fresh foods.

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Summer is here with new trends in the HPP Juice and Beverage landscape

juices

HPP continues to allow juice and beverage brands to grow and produce products with extended shelf-life, unique flavor profiles and front and foremost food safety… but how can brands compete in this highly competitive market? Read our newest article on the current beverage trends and landscape being led by brands using HPP.

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HPP Ready-To-Eat products: Natural and healthy food in a minute

Some HPP ready-to-eat products of "The Siup Spoon" brand

HPP Ready-To-Eat products adapt perfectly to the current consumer’s needs offering convenience and quality at the same time. Concepts such as prepared food or precooked food used to be incompatible with terms like natural, premium and healthy products. HPP technology has broken with this preconceived correlation, allowing to offer high quality RTE products with a great shelf life without applying heat nor adding any preservatives. All while keeping all the nutritional and organoleptic properties of the food. Keep reading and discover more about the advantages provided by high pressure processing applied to the RTE category.

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